Halal food Product development Conceptual paper Food manufacturers Islamic country
MOHAMAD, N. and BACKHOUSE, C.J., 2014. A framework for the development of Halal food products in Malaysia. Proceedings of the 2014 International Conference on Industrial Engineering and Operations Management, Bali, Indonesia, 7th-9th January 2014, pp.693-702.
The global increase in the Muslim population and the growing awareness of consuming halal food has created an
increased demand for new and differentiated Halal food. It is known that the introduction of new products may give
company the competitive advantage but it is also noted that failure rates of new food products are high. The generic
product development process and food safety rules such the hazard analysis and control points (HACCP) and good
manufacturing practice (GMP) are also applicable to halal products. In addition, the manufacturers producing halal
food need to meet the halal requirements. The ultimate is to get the halal markings for the product. However, facts
from halal certification bodies indicate that many have failed. There is a need to determine what is needed for the
successful development of halal food products. This paper attempts to explore the new product development process
and its management and how halal issues are incorporated. The intention of this concept paper is to propose a
framework for developing halal food products. It may be used by companies that are developing halal products to
better manage the product development process and facilitate in getting the halal markings. These provide
competitive advantage for the companies.